Stuffed Grape Leaves and Stuffed Onions (Epraxs/Dolma)

This delightful and aromatic dish, known as Epraxs or Dolma, combines the wonderful flavors of stuffed grape leaves and onions filled with a savory rice and meat mixture. A favorite in many Middle Eastern cuisines, this recipe blends herbs and spices to create a mouthwatering comfort food that's beloved by many. Perfect as a main course or side dish, these stuffed delights are sure to impress your family and friends.

Ingredients

🍚 2 cups jasmine rice, washed
🥩 1 pound ground beef
🍅 1 large tomato, diced
🧅 1 large onion, diced
🧄 6 cloves garlic, chopped
🌿 1 cup parsley, chopped
🌶️ 1/4 cup pepper paste
🥫 1 6oz can tomato paste
🫒 1/3 cup olive oil
🧂 1 tablespoon salt
🐔 2 tablespoons chicken bouillon (or to taste)
🌿 1 tablespoon dried mint
🍋 2 tablespoons citric acid (or to taste)
⚫ 1 teaspoon black pepper
🌶️ 1 teaspoon chili flakes
🌿 1 teaspoon cumin
🍯 2 tablespoons pomegranate molasses
🍇 1 jar grape leaves
🧅 2 onions for stuffing
🥔 2 large potatoes, sliced for the bottom of the pot
🫘 Frozen fava beans for the bottom of the pot
💧 2 cups boiling hot water

Instructions

1- Prepare the Rice Filling:

• In a large mixing bowl, combine the jasmine rice, ground beef, diced tomato, diced onion, chopped garlic, and parsley.
• Add the pepper paste, tomato paste, olive oil, salt, chicken bouillon, dried mint, citric acid, black pepper, chili flakes, cumin, and pomegranate molasses to the bowl.
• Mix thoroughly until all ingredients are well combined and set aside.

2- Prepare the Pot:

• Line the bottom of a large cooking pot with sliced potatoes and frozen fava beans. This prevents the stuffed leaves from sticking and adds flavor.

3- Stuff the Grape Leaves and Onions:

• Rinse the grape leaves to remove excess brine, then lay them flat on a working surface.
• Place a spoonful of the rice filling in the center of each grape leaf, fold the sides over the filling, and roll tightly into a cigar shape.
• Hollow out the onions and stuff them with the rice mixture.
• Carefully layer the stuffed grape leaves and onions over the potato and fava bean base in the pot.

4- Cook the Epraxs:

• Place a heatproof plate on top of the stuffed layers to prevent them from floating during cooking.
• Pour the 2 cups of boiling hot water over the stuffed grape leaves and onions.
• Cover the pot with a lid and bring to a boil on high heat.
• Once boiling, reduce the heat to low and simmer for another hour until the leaves are tender and the rice is cooked through.

5- Serve:

• Remove from heat, allow to cool slightly, then carefully flip onto a serving platter.
• Enjoy these deliciously tender and flavorful stuffed grape leaves and onions.

Prep Time: 45 minutes
Cook Time: 1 hour 30 minutes
Total Time: 2 hours 15 minutes
Servings: 6-8
Calories per serving: Approximately 320
Proteins: 15g
Fats: 16g
Carbohydrates: 30g
Equipment: Large pot with lid, mixing bowl, spoon, heatproof plate

Cooking Tips

• Ensure that the grape leaves are wrapped tightly to prevent them from unrolling during cooking.
• Adjust the seasoning of the rice filling to your preference.

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Epraxs or Dolma